Coconut Crab Cakes

1 1/2 tbsp butter
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 tsp minced fresh garlic
2 tbsp snipped fresh chives
1 lb cooked crabmeat, shredded
1 1/2 cup fresh breadcrumbs
2 eggs, beaten to blend
1/2 tsb salt
1/2 tsp freshly ground white pepper
pinch of dried thyme, crumbled
pinch of freshly grated nutmeg
2 eggs
2 tbsp whipping cream
salt and freshly ground pepper
1/2 lb shredded unsweetedned coconut, toasted
2 tbsp clarified butter

Method

1. Melt 1 1/2 tbsp butter in heavy small skillet over medium-low heat. Add celery, onion, and garlic and cook until soft, stirring frequently, about 8 minutes. Add chives and stir 2 minutes. Transfer to large bowl. Add crabmeat, breadcrumbs, 2 eggs, 1/2 tsp salt, 1/2 tsp pepper, thyme and nutmeg and mix thoroughly. Using 1/4 cup per crab cake, form mixture into 1/2 inch-thick rounds.

2. beat 2 eggs, cream, salt, pepper in shallow bowl. Dip crab cakes in egg, then coat with coconut. Heat clarified butter in heavy large skillet over medium-high heat. Add crab cakes in bathces (do not crowd) and fry until golden brown, about 1 minute per side. Drain on paper towels and serve.